Milk Street Recipe
Tamarind Dipping Sauce
Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.
2 lemon grass stalks, trimmed, bottom 8 inches chopped
1 large shallot, chopped
3 tablespoons grapeseed or other neutral oil
1 serrano chili, stemmed and chopped
1 tablespoon tomato paste
1 tablespoon finely grated fresh ginger
2 1/2 cups water
2 ounces tamarind pulp
5 tablespoons packed light brown sugar
1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons lime juice (1 to 2 limes)
Ground black pepper
Ingredients
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2
lemon grass stalks, trimmed, bottom 8 inches chopped
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1
large shallot, chopped
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3
tablespoons grapeseed or other neutral oil
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1
serrano chili, stemmed and chopped
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1
tablespoon tomato paste
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1
tablespoon finely grated fresh ginger
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2½
cups water
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2
ounces tamarind pulp
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5
tablespoons packed light brown sugar
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¼
cup fish sauce
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1
tablespoon soy sauce
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3
tablespoons lime juice (1 to 2 limes)
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Ground black pepper
Directions
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01In a medium saucepan over medium, combine the lemon grass, shallot, oil and chili. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Add the tomato paste and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the water, tamarind and sugar. Bring to a boil, then reduce the heat to medium-low and simmer until the tamarind has softened, about 15 minutes. Off heat, stir in the fish sauce and soy sauce.See It
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02Let the mixture cool slightly, then transfer to a blender. Blend until smooth, about 1 minute. Strain the mixture through a fine mesh strainer, pressing on the solids; discard the solids. Stir in the lime juice, then taste and season with pepper. Use immediately or refrigerate for up to 2 weeks.See It
